Main CourseSoupDinner

Tom Saap

Name: Tom Saap
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1,000 g pork spare ribs cut into 5cm pieces; 2.5 cup water; 2 pcs lemongrass smashed and sliced; 50 g galangal sliced; 5 pcs kaffir lime leaf torn; 2 pcs shallot halved; 3 tbsp fish sauce; 4 tbsp lime juice freshly squeezed; 1 tsp chili powder; 1 tsp dried chili flake; 0.25 cup cilantro roughly chopped; 2 pcs spring onion sliced

Tom Saap is a vibrant and spicy Thai hot and sour soup, traditionally made with pork ribs. This recipe features tender pork, fragrant herbs, and a bold, tangy broth, perfect for a comforting and flavorful meal.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 779 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpork spare ribs, cut into 5cm pieces
2.5 cupwater
2 pcslemongrass, smashed and sliced
50 ggalangal, sliced
5 pcskaffir lime leaf, torn
2 pcsshallot, halved
3 tbspfish sauce
4 tbsplime juice, freshly squeezed
1 tspchili powder
1 tspdried chili flake

garnish

0.25 cupcilantro, roughly chopped
2 pcsspring onion, sliced

Equipment

ladle · slotted spoon · large pot

The method

Step by step

1
Blanch the pork spare ribs by placing them in a large pot with enough cold water to cover. Bring to a rolling boil for 5 minutes, then drain and rinse the ribs thoroughly under cold water.
About 10 min
Cook’s note: Blanching removes impurities and helps create a clearer broth.
2
Return the blanched pork spare ribs to the clean pot and add the water, lemongrass, galangal, kaffir lime leaves, and shallots.
About 5 min
3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 90 minutes, or until the pork is very tender and easily pulls from the bone.
About 1 hr 30 min
Cook’s note: Skim off any foam that rises to the surface during the first 15 minutes of simmering for a clearer broth.
4
Remove the lemongrass, galangal, kaffir lime leaves, and shallots from the pot using a slotted spoon. You can discard them as their flavor has been extracted.
About 5 min
5
Stir in the fish sauce, lime juice, chili powder, and dried chili flakes. Taste and adjust the seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or chili for heat.
About 5 min
Cook’s note: Balance is key in Tom Saap; aim for a harmonious blend of spicy, sour, and savory.
6
Ladle the hot soup into serving bowls. Garnish each bowl with fresh cilantro and spring onion.
Cook’s note: Serve immediately with steamed jasmine rice on the side.

Per serving

Nutrition

46%Score

Calories: 778.7kcal
Protein: 61.8g
Carbs: 12.8g
Fat: 53g
Fibre: 1.4g
Sugar: 1.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Tom Saap in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium heat until warmed through.